Spread the frozen seasoned potato wedges evenly in the bottom of the slow cooker. No need to thaw them; keep them frozen.
Pour the ranch-sour cream mixture over the potatoes, using a spatula or spoon to gently stir and coat all the wedges as evenly as you can right in the slow cooker.
Stir in 2 cups of the shredded cheddar cheese, folding it through the coated potatoes so it’s tucked in between the wedges.
Cheddar folded into coated potato wedges in a slow cooker
Cheddar folded into coated potato wedges in a slow cooker
Smooth the top a bit, then sprinkle the remaining 1 cup shredded cheddar cheese evenly over the surface for a nice cheesy crust.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender and the edges are bubbling and golden. Avoid lifting the lid too often so you don’t lose heat.
Once the potatoes are tender and the cheese on top is fully melted and a little browned around the edges, switch the slow cooker to WARM for serving. Give the casserole a gentle stir from the sides if you like extra stretch on the cheese, then scoop with a large spoon right from the crock.
Served scoop of creamy cheesy ranch potatoes on a plate
Served scoop of creamy cheesy ranch potatoes on a plate
Variations & Tips
You can swap the cream of chicken soup for cream of mushroom or cream of celery if you need to keep it meat-free, or use a low-sodium condensed soup and ranch packet if you’re watching salt. For a little extra kick, fold in a handful of shredded pepper jack cheese in place of some of the cheddar, or add a pinch of cayenne to the sauce mixture. If your crowd loves bacon, stir in 1/2 to 1 cup cooked, crumbled bacon with the potatoes before cooking, or sprinkle it over the top just before serving so it stays crisp. A mix of cheddar and Monterey Jack or Colby-Jack also melts beautifully.
Variation of ranch potato bake topped with bacon and green onions
Variation of ranch potato bake topped with bacon and green onions
If you only have plain frozen potato wedges or hash browns, you can use those and add a bit more ranch seasoning and a pinch of salt to make up for the missing seasoning. For smaller gatherings, you can halve the recipe and use a smaller slow cooker, but watch the cooking time, as it may be slightly shorter.
Food safety tips: Always keep the potatoes frozen until you’re ready to assemble the dish; don’t let them sit out at room temperature for long. Make sure your slow cooker is at least half full but not more than about three-quarters full so it heats evenly. Once cooked, don’t leave the casserole at room temperature for more than 2 hours—keep it on the WARM setting during the party, then refrigerate leftovers promptly in shallow containers. Reheat leftovers thoroughly until hot and steaming all the way through before serving again.
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